DHN 241- certification exam 2024 all questions and answers already graded A+

DHN 241- certification exam 2024 all questions and answers already graded A+ (1) What is a foodborne illness - Answer ️️ -disease transmitted to people through food (1) What makes a disease an outbreak - Answer ️️ -1. 2+ people have the same symptoms 2. local health department investigates (conducted by state/local regulatory authorities) 3. confirmed by lab analysis (1) Who are high risk populations - Answer ️️ --elderly -preschool age -people w compromised immune systems (1) Risk factors - Answer ️️ --purchasing food from unsafe sources -failing to cook food correctly -holding food at incorrect temperatures -using contaminated equipment -practicing poor personal hygiene (1) What is time-temperature abuse - Answer ️️ -when food has stayed too long at temperatures that promote pathogen growth (1) What is the temperature danger zone? Extreme? - Answer ️️ -41 - 135 70 - 125 (1) What is cross contamination - Answer ️️ -when pathogens are transferred from one food or surface to another (1) What is a TCS food - Answer ️️ -food requiring time and temperature control for safety (ex: milk/dairy, eggs, poultry/meat, fish, shellfish, baked potatoes, plant foods-rice/beans, soy products, melons, untreated oils) (2) What are pathogens - Answer ️️ -organisms that cause illness (viruses, bacteria, parasites, fungi) (2) What is onset time - Answer ️️ -how quickly foodborne illness symptoms appear in a person (30 min - 6 weeks) (2) Name the Big Six - Answer ️️ -1. shigella spp. 2. salmonella typhi 3. nontyphoidal salmonella (NTS) 4. shiga toxin-producing escherichia coli (STEC) 5. hepatitis A 6. norovirus (2) Shigella spp. - Answer ️️ --source: humans -linked to food easily contaminated by hands & food that has made contact with contaminated water (ex: salads containing TCS food, potatoes, tuna, shrimp, macaroni, chicken) -prevention: exclude diarrhea, wash hands, control flies (2) Salmonella Typhi - Answer ️️ --source: humans -linked to ready-to-eat food & beverages -prevention: exclude food handlers, wash hands, cook to minimum internal temps (2) Nontyphoidal Salmonella (NTS) - Answer ️️ --source: farm animals -linked to poultry, eggs, meat, milk/dairy products, produce (tomatoes, peppers, cantaloupe) -prevention: exclude vomiting/diarrhea, cook poultry/eggs to minimum internal temps, prevent cross-contamination b/w poultry and ready-to-eat food (2) Shiga toxin-producing Escherichia coli (STEC) - Answer ️️ --source: intestines of cattle, infected people -linked to raw/undercooked ground beef & contaminated produce -prevention: exclude diarrhea, cook food (beef) to minimum internal temps, purchase produce from approved suppliers, prevent cross-contamination (2) Hepatitis A - Answer ️️ --source: infected people -linked to ready-to-eat food & shellfish f